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About The Farm of Beverly Hills
Fran Berger | Hans Goplen

The Farm of Beverly Hills

Since 1997, The Farm of Beverly Hills® has been serving up Innovative American Cuisine™ for Breakfast, Lunch & Dinner. The menu showcases a sophisticated mastery of simple Farm Fresh™ ingredients carefully chosen for quality. At The Farm's three locations in Beverly Hills, The Grove and L.A. LIVE; the food is like Mom would make, only better.

A breakfast of Biscuits with Chocolate Gravy, Corned Beef and Potatoes or Farmer's Benedict is the perfect beginning to any day. Don't forget The Farm's Coffee Bar & wide variety of fresh Farm Baked™ pastries for a quick breakfast on the go.

Guests enjoy people watching from The Farm's patio while lunching on the Ahi Three Way Salad, Farm Lobster Club or BBQ Beef Brisket Sandwich. It's easy to pair a great glass of wine from our seasonal wine list with your favorite Farm food.

For dinner, it's The Farm's spin on comfort food. Begin with a Cheese Plate, Tuna Sashimi Tower or cup of Sweet Corn Chowder. The Baked Halibut, 20 oz. Cowboy Steak for Two and Dill Pickle Fried Chicken with Truffled Mac & Cheese are all favorites of The Farm's loyal clientele.

The Farm's desserts are sure to please; whether it's The Famous Farm Brownie™ Sundae, S'mores with Farm Baked™ Graham Cookies and your own mini camp fire, or the Coffee Cake Bread Pudding, you will be left wanting more. Don't leave without a box of Famous Farm Brownies,™ Farmeoohs™ or Cookies to go.

Guests come to The Farm for the food and stay for the atmosphere. Old photos of Executive Chef Hans Goplen's family farm & hand-stitched needlepoint by president Fran Berger adorn the walls. The pace is relaxed Uand the people are friendly. We invite you to come in, stay awhile and enjoy food that will make you feel at home.

Fran Berger
Founder and CEO
Fran Berger is founder and chief executive officer of The Farm of Beverly Hills. Berger’s initial involvement as a restaurant investor in 1997 grew into a larger passion, whereby a year after investing, the Beverly Hills businesswoman was named president. With her keen attention to detail and passion for excellence and guest satisfaction, she has transitioned The Farm into one of Beverly Hills' most charming and successful restaurants.

As CEO, Berger oversees operations, culinary and corporate development, as well as brand positioning and guest quality assurance. Her ultimate goal is to ensure guests enjoy a quality meal and truly feel at home at The Farm. Berger’s passion for service excellence leads her to greet and visit with restaurant guests everyday, ensuring they have a memorable experience.

She remains fully involved in the day-to-day restaurant operations, often opening the restaurant in the morning, hand-stitching the needlepoint on the walls and hand-selecting much of the restaurant décor.

An adventurous traveler and avid cook, Berger visits exotic locales such as Egypt and Israel to discover new ideas in food and drink and give The Farm a truly global perspective. She frequently travels throughout Europe and the United States sampling regional cuisines and exploring local flavors. Upon returning, she works closely with executive chef Hans Goplen to experiment with and reinterpret flavors with the signature Farm flare.

Berger, a classically trained ballerina, earned a bachelor’s degree in dance from the University of California Santa Barbara. She lives in Beverly Hills with her husband, Dr. Howard Berger and has two sons, Aaron and Jordan.
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Hans Goplen
Executive Chef and Vice President
Executive Chef Hans Goplen was born and raised in a large family on a small San Fernando Valley, Calif. farm with chickens, a large vegetable garden and fruit trees. When he was five years old, Goplen began cooking and baking for his family and friends.

A graduate of the New England Culinary Institute in Vermont, where he trained in French classical cuisine, Chef Goplen was selected as executive chef of the Farm of Beverly Hills in 1998 to introduce a touch of fine dining to the restaurant’s twist on classic American cuisine. As executive chef, he is responsible for menu development, culinary operations and training and the continual improvement of existing menu items.

Chef Goplen’s farm upbringing is a perfect fit for the restaurant, as he brings a first-hand appreciation of fresh, seasonal ingredients. His goal is to use fresh, quality ingredients to create a unique dining experience. Additionally, old black and white photos of Chef Goplen’s family on their Wisconsin farm adorn the walls of all Farm restaurants.

After seven years as executive chef of The Farm, in 2005, Chef Goplen was also named Vice President.

Previously, Goplen worked at the prestigious Peninsula Hotel in Beverly Hills, Calif.

Goplen lives in Encino with his wife Janell; daughter, Ella and son, Colt.

The Farm of Beverly Hills is a wholly owned subsidiary of Beverly Hills Farm, Inc.
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